Kale and apple salad with crispy chickpeas and toasted almonds

My Dad was telling me that he kept seeing crispy chickpeas as a snack online and how much he wanted to try making them. Well he started making them and just loves them. He likes making them with just olive oil and some salt and pepper and even with cinnamon and sugar. To make them, you just cook them for about 10-15 minutes in a pan with frequent shaking and flipping – so easy!  IMG_9750

We were talking last week about how he brought some to a party and it got me thinking that they would be really good in a salad. I had a lot of kale I needed to eat, so I decided to make a fall kale salad and add the crispy chickpeas. I tossed the chickpeas with some apple, shallot, feta and toasted almonds and whoa – it was a delicious salad. You could sub goat cheese or blue cheese for feta and do pear into of apple – really anything you’re in the mood for. I use dino kale because that’s the variety I grow in my garden, but you could use curly kale too.

I’ll share with you all my tip on cutting apples. Cut the apple in half, and then in half again. Then take that quarter and use a knife at a 45 degree angle to slice off the part with the core. Then just slice that, turn and cut into matchsticks. Easy!

This salad is hearty enough to eat as a meal on its own or would go well as a side salad. I will definitely be making many more times in the future. Enjoy!


Kale and apple salad with crispy chickpeas and toasted almonds

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4  

For the salad:

1 bunch dino kale, shredded
1 apple, cut into matchsticks
1 shallot, sliced
1/3 cup crumbled feta
2 handfuls raw almonds

For the chickpeas:

1 can chickpeas, drained and rinsed
1 tbsp olive oil
Salt and pepper

For the dressing:

2 tbsp olive oil
1 tbsp flax seed oil
1/2 tbsp dijon mustard
1 1/2 tbsp honey
1 tbsp plain yogurt
2 tbsp apple cider vinegar
Salt and pepper

Toast the almonds in the toaster oven for about 10 minutes or until toasty brown. Let cool for a few minutes and then roughly chop with a knife.

Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add the chickpeas, season with salt and pepper. Cook for about 10-15 minutes, shaking and flipping the chickpeas frequently until they turn a golden brown. Taste one to see if it is crunchy.

Add the shredded kale to a salad bowl and massage with your hands for about 30 seconds. Add the apple, shallot, feta, almonds and chickpeas.

Whisk all the ingredients for the dressing together until combined. Add to the salad and toss.


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